Profile
likessavoryfoods
Taste Test: Root Beer
I look forwarding to seeing how Sprecher did on your list. I liked Sprecher a lot, even with the HFCS. It taste more like honey than sugar to me.
Cook the Book: Barefoot Contessa, 'How Easy Is That?'
Salt-rubbed roast chicken served with salad and homemade dressing. How easy is that!
Culinary Ambassadors: Breakfast in Singapore, Kaya Toast
It tastes SO GOOD! :)
This Week in America's Test Kitchen: Baked Ziti Makeover
I've followed this recipe serveral times. Turned out great each time and freezes very easily.
Cook the Book: 'In the Kitchen with A Good Appetite'
Meatless dining
Video: Mussel Farming in the Pacific Northwest
Mr. Sean Connery lookalike. I like your accent better.
Dinner Tonight: Tlacoyo Masa Pockets
I've never used masa before either. Super easy and delicious. Easy enough to make on a weekday night. I used the plastic wrap to fold and pinch the masa together and didn't experience too many cracks. If I saw cracks before I added the filling, I added a dab of water to the masa before flattening it out again.
Cook the Book: Greek Yogurt Gelato
@jo_wang THAT I don't understand either... can someone please explain?
Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'
Sadly, it wasn't until college. It was in Chicago. I knew we were in love right away.
Gadgets: Himalayan Salt Plate from Serious Salt
I tried that salt block when I took a Sur la table cooking class. We cooked scallops on it and it was way too salty.
Video: Brooklyn-Based Seafood Company Makes Case for West Coast Oysters
Eric Ripert served West Coast oysters on Letterman: http://www.youtube.com/watch?v=QBHkFstPOyA
Get Your Serious Eats Reusable Bags
Still having pinned down a BBQ side dish yet. I'm hoping to try a new pretzel recipe after seeing the pretzel article in the NYT last week.
Cook the Book: 'Recipes from an Italian Summer'
Pasta salad is a crowd pleaser and easy to put together. It is as simply as boiling pasta, chopping some basil, chop some mozz and cherry tomatoes, toss with olive oil and balsamic vinegar and season with salt and pepper.
Weekend Giveaway: Vienna Beef Hot Dog Kit for Your Memorial Day Party
I miss Vienna's brand of pickles. They are hard to find.
Cook the Book: 'Ready for Dessert'
Good ol' chocolate brownies.
Cook the Book: 'My Bread'
Rosemary olive bread. It came out too dense. I let it poof, but it still was dense. I haven't tried to remake it since.
Cook the Book: 'The Art of Eating In'
Sometimes eating out can be a disappointment. I don't like it when people cut corners and I don't like seeing that on my plate. Making meals and eating them at home means I don't have to be disappointed at others because I am responsible.
Cook the Book: Ad Hoc at Home
Jacky's Bistro in Evanston. It's our neighborhood hang out, and doesn't disappoint when we bring out of town guests.
Cook the Book: The Grand Central Baking Book
Nuvrei Pastries in Portland. Many of the local coffee bars rely on Nuvrei to fill their bakery trays. I rely on Nuvrei to feed my croissant addition.
Cook the Book: Make it Fast, Cook it Slow
Toaster oven. It helped me survive college.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
gimme a porterhouse and i'll be happy.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
i like 'em crispy. and salty. and yummy.
likessavoryfoods hasn't favorited a post yet.
i don't understand the recipe. where is there beef in the ingredients?